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Categories: Beans and Grains, Dairy-Free, Easy, Egg-Free, Fast, Low-Fat, Low-Fat and Fast, Main Dishes, Side Dishes, Vegan
1/2 cup (120mL) vegetable broth
3 Tbsp (45mL) soy sauce, low sodium
2 tsp (10mL) sesame oil
3 cloves garlic , minced
1 Tbsp (7g) ginger root , minced
1 cup (150g) carrots , sliced diagonally
1 cup (115g) broccoli florets
1 cup (150g) celery , sliced diagonally
1 cup (90g) mushrooms , sliced (white or shiitake)
1 1/2 cups (85g) bean sprouts
4 cups (200g) cooked rice , white or brown
Mix together broth and soy sauce in a small bowl; set aside.
In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.
Nutrition Facts
Calories: 332
Total Fat: 4g
% Calories from fat: 9%
Protein: 9g
Carbohydrate: 66g
Cholesterol: trace
Sodium: 703mg
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